After doing some research on Teflon non-stick cooking pans and equipments, I have decided to change to Cast Iron cooking pans.

Why spend so much money on “Copper” or “Three-ply” cooking equipment that is heavily advertised with professional chefs, as those pans use “aluminum” and “copper” which may not be good for human?

Instead just get a plain “cast iron” pan without the enamel, paints, or any other additions – I got mine for $30.00 .

Why Cast Iron pans?

Teflon-coated aluminum contains perfluorooctanoic acid (PFOA), a synthetic chemical used in its production, creating its soap-like slipperiness and non-stick finish. PFOA has become very controversial because of health dangers linked to it.

In a laboratory and anecdotal experiences, vapor from Teflon-pan exposed to high heat produces vapor that kill birds instantly in vicinity.

Aluminium cooking pans are also not recommended, because of the link between aluminium and Alzheimer’s desease. Aluminum is a strongly suspected causal factor in Alzheimer’s disease (AD)